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For the Blue Cheese Butter:
Marinade is a great seasoning choice for an extra punch.
Season and let the ribeye rest at room temperature for 15 minutes while your grill preheats.
Sear over high, direct heat, about 4 minutes per side until internal temperature reaches 128*.
Let the steak rest with a pat of Blue Cheese Butter for 10 minutes before slicing.
For the Blue Cheese Butter:
In a small mixing bowl, mix together the butter and blue cheese with the back of a wooden spoon. Add parsley, basil and garlic.
Form into a log 1 ½” in diameter and store in parchment paper until ready to use.
Recipe developed by Chef Anna Rossi @annarossiofficial
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